Kofta, Tabouleh, Hummus and Pitas
Kofta, Tabouleh, Hummus and Pitas Dish Guide
Serves 4
For the Pitas
2 T olive oil plus more for the bowl
3 cups AP flour plus more for the board
1 packet (7 g) rapid rise/active dry yeast
1 t sugar
½ t salt
1 cup warm water
Add all ingredients to a bowl or the bowl of a stand mixer. Mix until a tacky dough forms. Form into a ball, coat the bowl with more olive oil and cover to rise for an hour.
After an hour, turn the dough out onto a floured board. Press down flat and divide into 8 even pieces. Form these into balls and then roll them out to 7-8 inch circles.
Preheat a baking tray or pizza stone in a 500 degree oven. Place a pita or two on the tray or stone. Cook for 3 minutes and then flip and cook for 2-3 minutes more. Pitas should be lightly browned and puffy.
For the Hummus
2 15 oz cans of chickpeas, drained
2 large cloves of garlic, peeled,
2 ice cubes
1 t ground sumac
¼ cup olive oil
¼ cup tahini
1 roasted red pepper (optional … can be from a jar)
Juice of one lemon
Salt and pepper to taste
Add all ingredients to a food processor and process until completely smooth. Taste for seasoning and adjust seasoning and texture as desired. We garnish ours with more sumac, olive oil and sesame seeds but the world is your oyster!
For the Tabouleh
1 cup of bulgar wheat or quinoa cooked per package directions
3 green onions, chopped
1 bunch of parsley, chopped
2-3 roma tomatoes, chopped
6-8 leaves of basil, chopped (mint is great too)
1 small hothouse cucumber, diced
¼ cup olive oil
Juice of 1 lemon
Salt and Pepper to taste
Combine all ingredients in a bowl and mix. Serve warm, room temperature or chilled.
For the Kofta
1 lb lean ground beef
1 lb ground lamb
½ white onion, grated
2 garlic cloves, minced
2 t smoked paprika
1 t ground sumac
1 t ground coriander
1 t ground allspice
½ t freshly ground nutmeg
Pinch of cayenne pepper
Handful of fresh parsley, chopped
Add all ingredients to a bowl and mix thoroughly. To cook in a pan, form into oblong patties and cook in a skillet for 7-8 minutes a side or until cooked through. To cook on a grill, form kebabs around wood or metal skewers. If using wood make sure to soak them in water briefly before adding the meat. Form small or large kebabs but be consistent so they will cook evenly.
Grill over medium heat, turning every 5-6 minutes until cooked through (155 degrees F).
For the Yogurt Sauce
½ cup Greek yogurt
Juice of half a lemon
6-8 mint or basil leaves
Tear the basil or mint leaves and add to the yogurt and lemon juice. Mix to combine.
